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Dill, Feta & Cheddar Drop Biscuits

Well, the snow is sticking around up in my hometown and it’s getting darn chilly here in Vancouver. Time to dust off the slow cooker!

Some things don’t go over well with me when it comes to slow cooking foods. I need the right recipe. I don’t like it when all the vegetables start to taste the same and get all mushy. That being said, there are many fabulous recipes out there. They usually revolve around he same theme: warm, hearty and they pair well with fresh, hot biscuits!

I’m a big fan of yorkshire puddings, but I can never make them as good as my grandma so I have given up and turned to biscuits (not much of a compromise)! These biscuits in particular are very delicious. There’s something about fresh dill that just takes recipes to that next level (just like this beet hummus), it’s one of my favorite herbs.

Fresh herbs are also packed with nutrition and flavonoids. If you buy a big bunch and don’t use them all puree them into a pesto and freeze, or freeze them flat on a cookie sheet and then put them in a bag in the freezer for later use.

Enjoy!

Dill, Feta & Cheddar Drop Biscuits

Yield: 10 biscuits

Ingredients:

1 cup whole wheat pastry flour

1 cup all-purpose flour

1 tbsp baking powder

1 tbsp sugar

scant 1/2 tsp salt

1/4 tsp garlic powder

1/3 cup fresh dill, chopped

1/2 tsp dried thyme

A few grinds fresh pepper

6 tbsp cold butter

1 cup milk, very cold

1.5 cup shredded light cheddar cheese and feta (I used half and half)

Directions:

1. Preheat oven to 425F and line a large baking sheet with parchment paper.

2. Whisk the flours, baking powder, sugar, salt, and garlic powder together in a large bowl.

3. Using a pastry cutter, cut the cold butter into the dry ingredients until it’s the size of small peas. Make sure not to leave any large chunks.

4. Pour cold milk over the dry ingredients/butter mixture and stir until just combined. You may need to add a tablespoon or two more milk. Fold in the herbs and cheese.

5. Drop about 10 biscuits on the baking sheet, leaving 2-3 inches between each biscuit. Bake for 10 minutes, rotate the pan, and then bake for an additional 8-10 minutes longer watching closely. Biscuits are ready when golden. Serve warm.